Ginger-Honey Pumpkin Pie Recipe

Name: Ginger-Honey Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1Butter Pie Crust Dough disk; 1 15-ounce can pure pumpkin; 1/2 cup (packed) golden brown sugar; 1/3 cup honey; 3 large eggs; 1 1/4 cups whipping cream; 1 tablespoon finely grated peeled fresh ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; Honey-sweetened whipped cream

Servings: persons

1
Roll out dough on lightly floured surface to 13-inch round.
2
Transfer to 9-inch deep-dish glass pie dish.
3
Trim overhang to 1/2 inch.
4
Fold overhang under; crimp edges decoratively.
5
Refrigerate 1 hour.
6
Preheat oven to 375F.
7
Line crust with foil.
8
Fill with dried beans.
9
Bake until edges begin to brown, about 17 minutes.
10
Remove foil and beans.
11
Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer.
12
Transfer to rack.
13
Maintain oven temperature.
14
Whisk pumpkin, sugar, and honey in large bowl.
15
Whisk in eggs 1 at a time.
16
Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt.
17
Pour into crust.
18
Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes.
19
Cool.
20
(Can be made 6 hours ahead.)
21
Serve at room temperature with whipped cream.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1Butter Pie Crust Dough disk, 1 15-ounce can pure pumpkin, 1/2 cup (packed) golden brown sugar, 1/3 cup honey, and more.

Yes, Ginger-Honey Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger-Honey Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions